{"id":6159,"date":"2023-03-20T08:54:38","date_gmt":"2023-03-20T08:54:38","guid":{"rendered":"http:\/\/vinals1906.com\/reconeixer-una-carn-de-vedella-de-qualitat\/"},"modified":"2023-06-17T11:54:07","modified_gmt":"2023-06-17T11:54:07","slug":"reconeixer-una-carn-de-vedella-de-qualitat","status":"publish","type":"post","link":"https:\/\/store.vinals1906.com\/ca\/reconeixer-una-carn-de-vedella-de-qualitat\/","title":{"rendered":"Recon\u00e9ixer una carn de vedella de qualitat"},"content":{"rendered":"\n

Aprende a reconocer una carne de ternera de calidad en este art\u00edculo informativo. Descubre los criterios clave que debes tener en cuenta al seleccionar y comprar carne de ternera, desde la apariencia y el color hasta la textura y el marm\u00f3leo. Conoce las caracter\u00edsticas de una carne de ternera de calidad superior y c\u00f3mo diferenciarla de productos de menor calidad. Obt\u00e9n consejos pr\u00e1cticos para garantizar una elecci\u00f3n acertada al adquirir carne de ternera y disfrutar de una experiencia culinaria excepcional.<\/p>\n\n

\u00a1No te pierdas esta gu\u00eda sobre c\u00f3mo reconocer una carne de ternera de calidad y elevar tus platos a otro nivel de sabor y satisfacci\u00f3n!<\/p>\n\n

Identificar una buena carne de ternera responde a unos procesos sencillos pero determinantes. Es esencial cuando uno realiza su compra, que se interese por la edad del animal, el color y la grasa superficial. Despu\u00e9s miraremos la pieza en cuesti\u00f3n y el tipo de alimentaci\u00f3n con el cual se engord\u00f3 la bestia.<\/p>\n\n

Lo primero para poder seleccionar una carne de ternera de calidad: saber la edad del animal<\/h2>\n\n

Seg\u00fan la normativa de la Comisi\u00f3n Europea es considerado ternera, la carne de vacuno proveniente de animales sacrificados antes de los 12 meses de vida. En el caso del vacuno, de la edad depender\u00e1 mucho su jugosidad, la ternura y el sabor. La carne de un animal mayor ser\u00e1 m\u00e1s jugosa y m\u00e1s sabrosa, pero tambi\u00e9n menos tierna.<\/p>\n\n

Para entender mejor las diferentes piezas de carne de vacuno, conviene mencionar la clasificaci\u00f3n que realiz\u00f3 en su momento la Asociaci\u00f3n Nacional de Industrias de la Carne de Espa\u00f1a:<\/p>\n\n

DENOMINACI\u00d3N<\/strong><\/td>SEXO<\/strong><\/td>EDAD<\/strong><\/td><\/tr>
TERNERA BLANCA O MAMET<\/td>Macho o hembra<\/td>Menor o igual a 8 meses<\/td><\/tr>
TERNERA O TERNERO<\/td>Macho o hembra<\/td>Mayor de 8 meses hasta 12 meses<\/td><\/tr>
A\u00d1OJO<\/td>Macho o hembra<\/td>Mayor de 12 meses hasta 24 meses<\/td><\/tr>
BRAVA<\/td>Macho o hembra<\/td>Mayor de 24 meses hasta 48 meses<\/td><\/tr>
CEBADO<\/td>Macho castrado<\/td>Menor o igual a 48 meses<\/td><\/tr>
BUEY<\/td>Macho castrado<\/td>Mayor de 48 meses<\/td><\/tr>
VACA<\/td>Hembra<\/td>Mayor de 48 meses<\/td><\/tr>
TORO<\/td>Macho<\/td>Mayor de 48 meses<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

Oreo – Maduraci\u00f3n<\/strong><\/h2>\n\n

Es el tiempo necesario para que el m\u00fasculo se transforme en carne mediante el reposo en c\u00e1maras frigor\u00edficas. Es uno de los factores m\u00e1s importante para lograr que la carne resulte tierna. Sin este proceso, no se puede conseguir una carne con un adecuado, grado de terneza y jugosidad. Los tiempos de maduraci\u00f3n suelen ser los siguientes des de su sacrificio:<\/p>\n\n

    \n
  • Ternera lechera o blanca: 4 \u2013 7 d\u00edas.<\/li>\n\n\n\n
  • Ternera y a\u00f1ojo: de 7 a 14 d\u00edas.<\/li>\n\n\n\n
  • Carne de buey y vaca: de 21 a 40 d\u00edas.<\/li>\n<\/ul>\n\n

    Las carnes se pueden llegar a madurar m\u00e1s d\u00edas dependiendo de la calidad \u00f3ptima de las piezas y de unas condiciones controladas de temperatura, luz y humedad.<\/p>\n\n

    Engrasamiento de la carne<\/strong><\/h2>\n\n

    En contra de lo que se suele pensar, la presencia de la grasa superficial y de la grasa intramuscular o marmoleado es un aspecto directamente relacionado con la calidad de la carne. En una proporci\u00f3n adecuada mejora su jugosidad y adem\u00e1s es la verdadera responsable del sabor de la carne.<\/p>\n\n

    A mayor edad del animal, mayor cantidad de grasa presenta su carne.<\/p>\n\n

      \n
    • Marmoleado: hace referencia a la grasa intramuscular o \u201cinfiltrada\u201d, y es que se encuentra entre las fibras musculares y se hace visible en la zona central de la pieza de la carne. Es uno de los indicadores de calidad de la carne, ya que aportar\u00e1 jugosidad y sabor a la pieza.<\/li>\n\n\n\n
    • Grasa superficial: Es la capa de grasa que aparece en la parte superficial de las piezas de carne. Es preferible que tenga una cierta cantidad y cocinarla con ella ya que le aportar\u00e1 sabor y jugosidad. Una vez cocinada se retira.<\/li>\n<\/ul>\n\n

      Color<\/strong> de una carne de ternera de calidad<\/h2>\n\n

      Por regla general las carnes m\u00e1s oscuras proceden de animales de mayor edad (mayor presencia de mioglobina en el m\u00fasculo). Los dos casos opuestos son la carne de lechal de ternera cuyo color es rosa blanquecino y la carne de vaca o buey cuyo color es rojo intenso.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Aprende a reconocer una carne de ternera de calidad en este art\u00edculo informativo. Descubre los criterios clave que debes tener […]<\/p>\n","protected":false},"author":1,"featured_media":1718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[356],"tags":[],"class_list":["post-6159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consells"],"yoast_head":"\nRecon\u00e9ixer una carn de vedella de qualitat - Vi\u00f1als 1906<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/store.vinals1906.com\/reconocer-una-carne-de-ternera-de-calidad\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recon\u00e9ixer una carn de vedella de qualitat\" \/>\n<meta property=\"og:description\" content=\"Aprende a reconocer una carne de ternera de calidad en este art\u00edculo informativo. 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